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Chili Cheese Potato Bake

Name: Chili Cheese Potato Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 6 cups chili ( any chili will work here); 4 cups frozen shredded hash browns; 1 cup shredded cheddar cheese

Jan 27, 2011

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I have talked many times about how much I love to cook once and eat twice. It saves me so much time and money in the kitchen.

One of my favorite dishes to fix once and eat two or three times is chili. It is so easy to fix a double or triple batch of chili and use the leftovers in several meals.

This Chili Cheese and Potato Bake is a perfect example of how leftover chili can be used in so many ways.

And yes I choose the easy way and used frozen hash browns. Sometimes you just need a few shortcuts.

Yield: 8 servings

Chili Cheese Potato Bake

Use up that leftover chili with chili cheese potato bake.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

6 cups chili ( any chili will work here)
4 cups frozen shredded hash browns
1 cup shredded cheddar cheese

Instructions

Spread Chili into a 9x11 or 9x13 pan.
Spread hash browns over chili. Then sprinkle cheese over potatoes.
Bake uncovered at 375 for 40-50 minutes or until done.
Serve and enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 578Total Fat: 37gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 52mgSodium: 1474mgCarbohydrates: 44gFiber: 4gSugar: 3gProtein: 20g

Nutritional values are approximate and aren't always accurate.

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Comments

DA

January 27, 2011 at 2:28 pm

What timing! I have chili that I made a couple of days ago that needs to be eaten with no volunteers. Luckily I have everything I need to make this tomorrow. 😀

Thanks, Lynn!

Reply
Amy

January 27, 2011 at 2:41 pm

This sounds so good! Can’t wait to try it the next time I make chili.

Reply
Dani

January 28, 2011 at 9:52 am

Thanks for this! I’m forever making large batches of chili and those always that last little bit that won’t feed the whole family, but I don’t want to go to waste either after my husband tires of it in his lunches. Great, easy idea!

Reply
Rhonda

January 28, 2011 at 4:43 pm

Lynn, just like DA said…your timing is perfect! I made a batch of chili and have a good bit left. This may be dinner tonight!

Reply
Tricia

January 28, 2011 at 9:47 pm

I dont’ care for cheese but the rest of the family does…I think I may make this and leave off the cheese on my part.

My usual way to use up chili is to spread the hcili in the pan, dot it with cornbread batter (smooth it over the entire pan best I can) and bake. Yum.

Reply
Maggie @ Vittles and Bits

January 31, 2011 at 4:48 pm

This looks delicious! And I agree – shortcuts are definitely necessary sometimes!

Reply
KB

February 1, 2011 at 12:36 am

This looks so easy. I will try it for sure. Thanks for sharing. We have a recipe up too.

Reply
melissa

August 4, 2011 at 9:09 pm

I love it! Thanks for sharing!
I don’t make many recipes twice but this will be one that I do.

Reply
Laura

August 20, 2014 at 5:54 pm

So I have to admit that I totally used canned chili in this! Lol :p It was still great and I’m sure would be even better with home made chili. 🙂

Reply